A lot of this is industry myth. Often passed around, but very rarely used. Example: Items that the chef wants to sell - I want everything to sell, fairly even

A lot of this is industry myth. Often passed around, but very rarely used. Example: Items that the chef wants to sell - I want everything to sell, fairly evenly (to keep my stock rotating and to minimise wastage.) The no dollar sign? Yeah - that's pretty damn common, I do it myself. Box's? No - i prefer clean menus, with nice designs (personal preference to a sketch of plated items in the background). Overall I believe its a pretty bland write up, and really doesn't cover a lot of how menus are really designed. Source: I'm currently the head chef of a high end restaurant (and former executive chef) and am going on 17 years experience.